Chocolate and Cranberry Salami

Written by:

Prep time:

35 min

Cook time:

5 min

Total time:

40 min

Portion/Yield:

Makes 2 x 200g salamis

Difficulty:

Easy

It’s novel and it’s a bit tongue-in-cheek, but this recipe definitely gets everybody talking! I serve the salami as a fun after-dinner treat with coffee; I simply put one on a plate with a knife and let everyone help themselves. I also put the salamis into the Christmas hampers I make for my family and friends.

Ingredients & Method

100g digestive biscuits

40g flaked almonds

40g dried cranberries

40g (shelled) pistachio nuts (left whole)

40ml port

40g unsalted butter

100g dark bitter chocolate (70% cocoa solids), roughly chopped

50g icing sugar

a pinch of table salt

1 teaspoon vanilla extract

40ml condensed milk

2 tablespoons cocoa powder

Place the digestive biscuits in a small polythene food bag and use a rolling pin to lightly crush them (you want to crush them into small pieces not crumbs). Transfer them to a mixing bowl, then add the almonds, cranberries, pistachios and port and mix well. Set aside at room temperature for 20 minutes to allow the flavours to mingle.

Melt the butter in a small saucepan, then remove from the heat, add the chocolate and stir until the chocolate is completely melted and combined. Transfer the mixture to a mixing bowl. Add the icing sugar, salt, vanilla extract, condensed milk and the biscuit mixture and mix well. Set aside to cool for 20 minutes to allow the mixture to thicken slightly. As it starts to thicken, the mixture will become easier to work with, but don’t let it sit for longer than 20 minutes or it will start to set and become too hard.

Divide the mixture in half, then place each portion onto a double layer of cling film and roll it up in the cling film to form a sausage or log shape, each one 12–15cm in length and 4–5cm in diameter. Refrigerate the salamis for at least 4 hours or overnight before serving (see Cook’s Notes).

Remove the salamis from the fridge about 1 hour before serving. Unwrap the salamis (discard the cling film), then roll each one in the cocoa powder to coat all over. Serve on a plate at room temperature with a sharp knife for everyone to help themselves.

Cook’s Notes

The salamis can be stored (wrapped in cling film or greaseproof paper) in the fridge for up to 1 week. They can also be frozen for up to 3 months. Simply defrost in the fridge overnight and then bring to room temperature before serving.

These salamis make a wonderful homemade gift. After they’ve been coated in the cocoa powder, I like to then wrap each one in greaseproof paper and tie the ends with string to mimic a real salami.

To make the salami mixture using a Thermomix

Place the digestive biscuits in a small polythene food bag and use a rolling pin to lightly crush them (you want to crush them into small pieces not crumbs). Transfer them to a mixing bowl, then add the almonds, cranberries, pistachios and port and mix well. Set aside at room temperature for 20 minutes to allow the flavours to mingle.

Melt the butter in the Thermomix jug for 2 minutes at 50°C, speed 2. Add the chocolate and melt for 3 minutes at 50°C, speed 2. Add the icing sugar, salt, vanilla extract and condensed milk and set the timer for 6 minutes at 50°C, speed 2. Let the mixture cool for 10–15 minutes before you mix it with the biscuit mixture. Continue making and shaping the salamis as directed in the recipe above.